2120

• Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

• Enhancement of electroconductivity of polyaniline/graphene oxide nanocomposites through in situ emulsion polymerization

• 국내 육성 황육계 키위푸르트 품종간 저장 특성 비교

• 신품종 고추 24 종의 phytochemicals 분석 및 생리활성 비교

• 연구논문: 가시광 감응형 광촉매가 코팅처리된 자동차내장재용 Nylon/Polyester 복합섬유의 VOCs 저감

• Acid-catalyzed hot-water extraction of lipids from Chlorella vulgaris

• Combined anti-ages and antioxidant activities of different solvent extracts of Solanum elaeagnifolium Cav (Solanacea) fruits during ripening and related to their phytochemical compositions

• Development and Evaluation of Mucoadhesive Tablets of Atenolol and It’s [Beta]-Cyclodextrin Complex

• Effect of addition of Allium hookeri on the quality of fermented sausage with meat from sulfur fed pigs during ripening

• Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork